Tuesday, 19 April 2011

Little Louise cupcakes

I had guests the other day and wanted to prepare something really nice. I used recipe from BBC Good Food. I hope my guests enjoyed those cup cakes :)

Ingredients for 12 cup cakes :
  • 175g soft butter
  • 175g caster sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 4 egg yolks
  • 175g plain flour
  • 1tsp baking powder
  • 150 ml milk
Jam filling:
  • 12 tsp raspberry jam
Meringue topping:
  • 4 egg whites
  • 125 g sugar
  • 85g desiccated coconut

Preheat the oven to 180C. Line 12 hole muffin tin with paper cases.

In a large bowl with electric mixer beat together the butter, sugar and vanilla extract until light and fluffy. Beat in the whole egg, then add one by one egg yolks. At last briefly beat in the flour, baking powder and milk until smooth. Spoon into cases. Original recipe recommends to divide two-thirds of batter among the cases then one tsp of jam into each case and cover with the rest of the batter. I think it is not necessary as the jam goes down the cake anyway. I divided all the batter among muffin cases and put jam on the top of each. 
Bake for 18-22 min. Check with toothpick if baked inside.
Leave cup cakes to cool down. 
Lower oven to 110C.
In a meantime using clean, large bowl beat the 4 egg whites until stiff. Add gradually sugar whisking continuously. When mixture is thick and shiny fold in the coconut gently. With this mixture top each cake. Bake for 30-35 min or longer touch meringue to check if is crisp. Cool before serving.

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